One of the keys to making good tofu is using quality ingredients. I’ve found that the cheapest (and yummiest) dried soybeans are from my local organic market where I can buy them in bulk (as opposed to small packages of beans).

2. In a cup, mix together your chosen coagulant with 1 cup water and stir until dissolved.

3. Quickly rinse out the cooking pot and put it back on the stove. Transfer the soy milk to the pot, and cook it over low heat, stirring continuously with a wooden spatula. When the of the soy milk is between 150 to 155 degrees Fahrenheit, remove the pot from the heat.

4. Add coagulant

5. With a soup ladle, gently transfer the coagulated soy milk into the cloth-lined colander

6. Fold the cloth over the top of the coagulated soy milk, and place a weight of about 1 1/2 pounds on top and let stand for about 15 minutes

7. Place a large bowl in the sink and fill it with cold water. Gently transfer the tofu into the bowl of cold water.

And that is it. Of course, for a detailed instuctions please refere to original article.